If you find yourself with a couple of leftover mangoes this summer, try this easy dessert recipe.


  • 3 croissants, torn into small pieces

  • 1 mango, chopped

  • 3 eggs, lightly beaten

  • ½ cup caster sugar

  • ½ cup cream

  • 1 ½ cups milk

  • 1 teaspoon vanilla essence

  • ice cream, to serve

  • mango curd, to serve (optional)


  • 1.

    Preheat oven to 170C. Lightly grease four 1-cup capacity ovenproof ramekins or dishes.

  • 2.

    Divide the torn croissants and chopped mango among the ramekins.

  • 3.

    Whisk together the eggs, caster sugar, cream, milk and vanilla until fully combined and transfer mixture to a large jug. Pour over the croissants and mango then place the ramekins in a baking dish.

  • 4.

    Pour boiling water into the baking dish, coming half way up the sides of the ramekins.

  • 5.

    Transfer to the oven and bake for 35 minutes or until golden and set. If the puddings start to brown too quickly cover the baking dish with foil.

  • 6.

    Allow the puddings to stand for 5 minutes then serve with ice cream and mango curd (optional).


Recipe supplied by Australian Mangoes.

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